Jen

This is just what I want on a sub sandwich or green salad. I use red wine vinegar and whatever olive oil is on sale, and I don’t use any corn oil. Sometimes I even cut the oil amount to make the vinegar flavor stronger!And I think that “lite” here means there aren’t many spices or strong flavors in it, not low-fat or low calorie. Now maybe my version isn’t too light because I’m an extra, extra vinegar kind of girl.I made as is the first time. It was good but I prefer more tang.

I don’t expect this to be a hit with many others, but I love red wine vinegar! I used half of the oil (too many calories and I love tart flavors), all the vinegar and nothing else. It is a lot healthier than many dressings, and easy to make (as I have limited mobility). I use light olive oil or canola oil. I’m sure it would be great with vegetable oil too.Edit: I also love it exactly as written. My family prefers this (not surprisingly!) I give the original recipe and my simpler version both 5+ stars!!!

Omitted the optional green peppers and celery seed, and I was a kid eating grandma’s recipe again!

It almost doesn’t have to have a recipe. Also, I am from Ohio and we have the same tomato tradition. It doesn’t get better than a lovely summer tomato!

As written, I didn’t like the red pepper and thought it was too much oregano. Took chefVigi’s advice, and used (a generous amount of) basil instead, and left out the red pepper. I loved it.

I made as written except for the hot sauce. I don’t like that flavor.I loved that I can use cold, crisp pickles out of my fridge, instead of the warm and wimpy ones from the fast food places.